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 Meat Loaf Recipe
I want to share, dear friends, I am the one who loves wallets! For breakfast, on the road, you can take a snack for the holiday and serve it to the table. The recipe at home will be simple! Treat your loved ones a la sausage!
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Special Food Dishes
Cuisine Slovak Cuisine
Keyword For Beginners, Medium
Cook Time 100 minutes
Servings
Ingredients
  • 750 gram Pork fillet (well shovel) and there what will be) bold
  • 250 gram Beef fillet (without fat)
  • 1 tablespoon Beetroot 1-2 tbsp beet juice
  • 1 glass Milk cold milk or cream (200ml)
  • 1 piece Chicken egg
  • 15 milliliters Vodka approximately 1 dessert spoon( does not affect the taste, it is safe for children)
  • 1 teaspoon Sugar 1 tsp to 1 tbsp, to taste
  • Salt to taste
  • Nutmeg to taste
  • Black pepper to taste
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Special Food Dishes
Cuisine Slovak Cuisine
Keyword For Beginners, Medium
Cook Time 100 minutes
Servings
Ingredients
  • 750 gram Pork fillet (well shovel) and there what will be) bold
  • 250 gram Beef fillet (without fat)
  • 1 tablespoon Beetroot 1-2 tbsp beet juice
  • 1 glass Milk cold milk or cream (200ml)
  • 1 piece Chicken egg
  • 15 milliliters Vodka approximately 1 dessert spoon( does not affect the taste, it is safe for children)
  • 1 teaspoon Sugar 1 tsp to 1 tbsp, to taste
  • Salt to taste
  • Nutmeg to taste
  • Black pepper to taste
Instructions
  1. Cut the meat into cubes and be sure to freeze.
    Cut the meat into cubes and be sure to freeze.
  2. Scroll through the meat grinder twice.
    Scroll through the meat grinder twice.
  3. Of course, in the original, beef and pork are scrolled separately, laid out in different packages and sent back to the freezer so that the middle of the minced meat is about 2% of the temperature for the most fine grinding) (we simplified this option).
    Of course, in the original, beef and pork are scrolled separately, laid out in different packages and sent back to the freezer so that the middle of the minced meat is about 2% of the temperature for the most fine grinding) (we simplified this option).
  4. Then cold milk, salt and sugar are added to the meat (in some recipes, milk is replaced with 200 ml of ice water), but with milk, I think it is softer)
    Then cold milk, salt and sugar are added to the meat (in some recipes, milk is replaced with 200 ml of ice water), but with milk, I think it is softer)
  5. Whisk everything well with a blender.
    Whisk everything well with a blender.
  6. Then add nutmeg, egg, beet juice and vodka to the minced meat. (a small addition of alcohol does not affect the taste, it completely evaporates during cooking)
    Then add nutmeg, egg, beet juice and vodka to the minced meat. (a small addition of alcohol does not affect the taste, it completely evaporates during cooking)
  7. And again we whisk everything) check for the presence of seasonings)
    And again we whisk everything) check for the presence of seasonings)
  8. Put the meat in a bag and shape it into a thick sausage. For this procedure, baking bags, baking paper and baking powder, foil and plastic bags are usually used- (I know many enemies of the latter))) so choose at your discretion)
    Put the meat in a bag and shape it into a thick sausage. For this procedure, baking bags, baking paper and baking powder, foil and plastic bags are usually used- (I know many enemies of the latter))) so choose at your discretion)
  9. Then wrap it in another bag and tie it) you can just tie it on the side, or you can in two places) our children like it that way)))
    Then wrap it in another bag and tie it) you can just tie it on the side, or you can in two places) our children like it that way)))
  10. Next, we wrap our design in several layers of foil (I don't really understand why such a design, but I think it's safer this way))) to keep the water out)
    Next, we wrap our design in several layers of foil (I don't really understand why such a design, but I think it's safer this way))) to keep the water out)
  11. It must be wrapped in foil, pressing tightly against the package)
    It must be wrapped in foil, pressing tightly against the package)
  12. For cooking, choose a large high frying pan, the diameter of which is equal to the length of the sausage.
    For cooking, choose a large high frying pan, the diameter of which is equal to the length of the sausage.
  13. Pour water into a saucepan to a height of 15 cm, let it boil and immerse our roll with a tube (in boiling water).
    Pour water into a saucepan to a height of 15 cm, let it boil and immerse our roll with a tube (in boiling water).
  14. After that, we do not cover the pan with anything, we make medium heat, we heat the water to 70-75-80% (you can not cook sausage in hot water, because meat protein curdles at a temperature of 45-50 degrees, and then the process of pasteurization of the product begins) The cooking time is about 1.5 hours. During cooking, it is necessary to turn the roll over to the other side 1 time.
    After that, we do not cover the pan with anything, we make medium heat, we heat the water to 70-75-80% (you can not cook sausage in hot water, because meat protein curdles at a temperature of 45-50 degrees, and then the process of pasteurization of the product begins) The cooking time is about 1.5 hours. During cooking, it is necessary to turn the roll over to the other side 1 time.
  15. After the roll is cooked, let it cool in water.
    After the roll is cooked, let it cool in water.
  16. Then take it out, free it from the foil.
    Then take it out, free it from the foil.
  17. Take it out of one package and put it in the refrigerator for a couple of hours. We take the cooled product out of the second package and try it. Then store in the refrigerator and in a dry bag or in parchment paper) After all, we have fresh eggs and milk in this recipe, not powders (and no other components), the shelf life is 3-6 days, no more than a week!
    Take it out of one package and put it in the refrigerator for a couple of hours. We take the cooled product out of the second package and try it. Then store in the refrigerator and in a dry bag or in parchment paper) After all, we have fresh eggs and milk in this recipe, not powders (and no other components), the shelf life is 3-6 days, no more than a week!
  18. The loaf is ready.
    The loaf is ready.
  19. You can make sandwiches or just eat with different sauces. I even liked it warm. Enjoy your meal!
    You can make sandwiches or just eat with different sauces. I even liked it warm. Enjoy your meal!
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